Gluten-free Pork Short Rib and Daikon Noodle Soup

One of my favourite combinations growing is pork and daikon. Daikon is a root, and resembles a very fat white carrot. It tastes a tad like radish, but milder in flavour – a lovely winter vegetable. You can find these guys at Asian supermarkets, or simply replace it with radishes, in lesser quantity of course.

In a family of five, with the regular grandma or friends visits, cooking had to be easy and done quickly which makes this soup an idea addition to the dinner table. My mama would cut thick slices of daikon, cut up some pork ribs (with meat and fat) on the bone with a touch of salt and pop all this together in the pressure cooker. Then after an hour or so, the daikon is cooked through – soft and excruciatingly hot when you take a bite and the broth spits back out at you, the rib meat is tender and falls off the bone while the cartilage on the bone is soft and begs for more time in the pot.

I’ve truly been enjoying experimenting with broths, and remade this easy recipe while taking more time for a more depth and complexity in flavour.